Chinese egg tarts


1 package Waitrose puff pastry
600 ml Whipping cream
250 g sugar
½ tsp salt
4 Cooking for Fun eggs


  1. Roll Waitrose puff pastry into 2 mm. thick, line tart shells and trim excess edges.
  2. Preheat oven at 200 ํC.
  3. To make custard filling, in a saucepan, bring cream to simmer.
  4. Meanwhile in a mixing bowl. Beat egg and sugar with a whisk just until sugar dissolved.
  5. Pour hot cream into egg mixture, stir well and sieve the mixture into another mixing bowl with ice water bath under.
  6. When custard filling is cold, pour the filling in the prepared tart shells and bake at 180 ํC for 20 minutes or until the custard is set.